Arroz Con Pollo

I don’t have many pet peeves. I don’t have many qualms. Not many…but I do have one. Here it is: it really irks me when people pull–what I like to call–a “Giada.” Let me preface this by saying I like Giada, actually. I like her food. It’s simple and delicious. Her baby is cute, her hair is super pretty, her Malibu beach home is cute, I even think her dude Todd seems nice. But when she pronounces ricotta all, like, “rrrriiiicotta!!!” I kinda want to punch something. Like, why is it so hard to just pronounce ricotta like ricotta. We get you’re Italian. We know that. Thanks for the “rrrrricccottta” reminder, Giada. Thanks.

Why am I telling you this…? Because in this video on this page, I pulled a “Giada.” I couldn’t help it. I couldn’t. When it came time to say “arroz con pollo” I kinda tried to say it like an American girl and say, “aros con polo,” but my brain/tongue wouldn’t allow it, so there I am rolling the “r” while secretly hating myself. If any of you speak Spanish, you can actually hear me kinda half it. I’m trying to meet half way with it, trying to say it like I should be, but I fail. So, if you decide that I now annoy you and you don’t like me, I’ll understand. I will. Just come back tomorrow–there will be no video, no talking, just words and some more food.

In unrelated Giada news, I do love this recipe–it might actually be my favorite recipe on this entire blog. In the intro you’ll hear me explain how it was a recipe tinkered with by my grandfather and dad for a few years. I remember them cooking in the kitchen together. Their dichotomy was interesting, to say the least. My dad is probably one of the most positive, upbeat people I know (think of me, post coffee!!), while my grandfather was sort of a salty, half-glass empty kind of man. The way their two personalities worked in the kitchen resulted in hilarity…and one really awesome recipe for arroz con pollo.

1. In a dutch oven, heat olive oil over medium-high heat. When oil is hot, add chicken, skin side down, until browned, about 5 minutes. Flip the chicken, using tongs, and cook on opposite side until golden brown, about 3 minutes. Transfer to plate and set aside.

2. Reduce heat to medium, add onion, and cook until translucent, about 7 minutes. Add garlic to the top of the onions and cook until fragrant; 2 minutes or so. Throw in tomatoes and red bell pepper. Using a wooden spoon, scrape the bottom of the pot removing any of the chicken fat pieces (hello! flavor!!). Next, add spices: cumin, tumeric, paprika, saffron, crushed red pepper, a teaspoon of salt and mix.

3. Dump in rice, being sure to coat with the tomato mixture. Place chicken atop of rice mixture, and pour just enough chicken stock to cover the rice, about 2 cups. Bring the pot to a simmer and then reduce heat to low. Cook, covered, for about 45 to 50 minutes, and until rice is tender. Note: Throughout the cooking process, I checked on it every 15-20 minutes or so and topped it off with about 1/4 cup of stock each time. In the end, I added 4 cups of chicken stock total. Also, in the last 15 minutes, I salted to taste, adding about 1 teaspoon more of salt.

67 Comments

This sounds wonderful, I love arroz con pollo and this is a great recipe for it! Cute video…I have the same pet peeve when i watch Giada (as well as some other people who do this.) You don’t sound that way though…you sound more natural:-).

Naturally rolling your Rs isn’t the same thing as over-enunciating every word like Giada, which makes it sound like she thinks she’s talking to a clueless audience. I just can’t say Spanish words like a gringa, and I don’t want to anyway. Your “arroz con pollo” sounded natural. It would’ve been weird if you *didn’t* say it that way!

I think the difference between you and Giada is that it’s really hard to say “arroz con pollo” without a hint of an accent, but seriously, we can definitely all say “spaghetti” without one. Also, this recipe looks delicious; can’t wait to try it!

Bahah that is my pet peeve too! But whateva, its cool when you do it. Especially since you are getting me to try a new recipe. It looks so simple and yet so so good. Those are usually the best recipes!

My husband always says that about Giada, it drives him crazy. He likes Lydia’s Italy on PBS because she says everything in an Italian accent. Too funny that it bothers so many people. Someone should tell her.

I was at work reading your blog and totally busted out laughing. I feel the exact same way about Giada. I totally love her, but when she throws out her “Italian” words I want to punch her tiny little body!! Makes me cringe.

Oh, the Giada thing… that’s an ongoing joke in my family. We love her, too, but there’s no way to not be bothered by that! Anyway, I agree with everyone else – your pronunciation was legit, don’t worry! This sounds delicious, and so simple. I loooove me some one pot meals.

haha while watching i was waiting to see just how Giada you would get but that was so naturally and easy totes not annoying 🙂 just super cute! and dang that arroz con pollo looks good especially with all the steam rising from the chicken I felt like i could smell the saffron so hungry now!

My friend and I pull a Giada whenever we say “parmiggiano reggiano”, just to be funny. She is completely out of control when she says it! Whatever, I’m probably just jealous because I speak English and nothing else.

OMG! I can’t even watch her because of that same thing! I laughed out loud when you said it made you want to punch something – I can totally relate! It’s ridiculous that it bugs me but I just can’t help it! She is super cute though and I do love a lot of her recipes! Speaking of which your Arroz Con Pollo sounds really delicious!

Since I am a native Spanish speaker, I totally understand where you are coming from with the pronunciation of the words. Some words they just need to be pronounced in their native language if you can do it. You really sounded great in you video. Giada is a different story, there is something about her that bothers me too, specially when she pronounces her Italian words. I think it is because it doesn’t sound natural.

I totally get the Giada comments–and I concur! She seems nice enough, but just too freaking perfect, maybe that’s why the riiiiicoooootta just doesn’t ring true. As for your Spanish, it was spot on, and much more natural… rest easy! Great recipe 🙂

I’ve been following your recipes for weeks now, but this is the first video I’ve watched. This recipe peaked my interest because my family has our own Arroz con Pollo recipe. We actually call it Arroz con Pollo y Papas. I love the idea of using Valencia rice instead of our traditional long grain and I really want to try out the saffron. Thanks so much for sharing such a wonderful family recipe!

I love the video! My pet peeve regarding languages is similar to yours, but I only really hate it when people overpronounce accented words of a language that they don’t speak. For example, lady next to me in line at the breakfast counter, it’s a “cross-aunt,” not a “krwah-SAWWWNNN” or whatever you just said. You’re not French. People who actually speak the language do it much more naturally, like you did in this video! Hope to see more!

Hahahaha!!!! This post was so funny I couldn’t stop laughing. I’ve always thought the very same thing when Giada pronounces some of the Italian ingredients. 🙂 Excellent video, very clean, professional. Love it!

1. The same reason I don’t like Giada (also that you can TELL she doesn’t eat her own food… she is way too thin to be eating anything she makes)
2. Spin. I started last June and am addicted. Good luck in class and losing your weight! I recommend buying a new gym outfit and putting some new music on your ipod

Okay, for the longest time whenever I said Giada, my husband would say, “Who?” I would answer with the pretty Italian girl with the cooking show. He would say, “Oh, the one with the big head?” We finally realized that it wasn’t her head that’s big, It’s that the rest of her is tiny.

I’ve made some of her recipes that were okay. I made one limoncello cheesecake that was a lot of work (the crust was made by grinding amarrrrrrretti cookies) and tasted terrible. The limoncello was overpowering and it just tasted like a booze pie.

You’re too cute. I’m in the process of learning spanish, so I find myself rrrolling my rrs in English. These things happen. I’m going to have to make this someday. I will resist the temptation to use arborrio rice. Or maybe I won’t and I’ll make risotto con pollo. only time will tell 🙂

I just linked to this post on my blog as one of my favorites from the week.

I know what you mean about Giada, I speak Italian and it makes me a little crazy when she’s speaking English and throws the Italian pronunciation in there, but I think you’re right. I’d probably do the same thing in her shoes.

this is my favourite recipe of yours too! I’ve made it so many times now. Being native spanish, and also having a stockpile of high quality saffron direct from a moroccan co-op, I’ve definitely made this recipe my own–but am now an avid fan of yours because I know the great stuff you can come up with!

I have just been lapping up all of your great recipes and adding them to my to-do list. Your video is super cute and your version of Arroz Con Pollo looks great. I don’t think there is anything wrong with trying to pronounce foreign words correctly. In fact it bothers me more when people over-Americanise things! Giada maybe “blings” it up a bit too much, but hey… that’s Hollywood royalty for you!

[…] to her gourmet-ish (read: real world) take on comfort foods paired with fabulous photography and high quality videos. Her quirky and sometimes irreverent perspective on living and eating in LA hits close to home for […]

Looking around for “acp” recipes today, this one looks like one of the best, and the story behind it is great. One question— could the listed portions of saffron and paprika be reversed? That’s a lot of saffron! Can’t wait to try it. Thanks for sharing!

[…] to her gourmet-ish (read: real world) take on comfort foods paired with fabulous photography and high quality videos. Her quirky and sometimes irreverent perspective on living and eating in LA hits close to home for […]

I just stumbled across your blog today and spent a few solid hours reading all your posts while I was at “work”. You are hilarious, besides your pictures being beautiful and the fact that you use a lot of avocado which I can literally put on everything, I literally laugh out loud at your posts! especially this one because I’m from Chile, (i know, i know, theres an imagined fued between the two) but that rolling the r thing happens to me ALLL the time (it was especially tough in high school during spanish class, awkward). dying. but your adorable and i love your blog!

[…] Arroz Con Pollo (Chicken and Yellow Rice) – This is a staple if you live in Tampa. I’ve tried other recipes and this one is good and easy! Serve some black beans and a salad on the side and you’ve got a great meal. Some red sangria would go nicely too. […]